Hoppin' John

• 1 cup dried black-eyed peas or field peas
• 2 tablespoons olive oil
• 1 smoked hog jowl, or 1/4 pound (3 strips) thick-cut smoked bacon
• 1 medium onion, coarsely chopped
• 1/2 teaspoon ground black pepper
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 5 or 6 peeled whole tomatoes, or half a 28-ounce can, drained (optional)
• 1 1/2 cups uncooked rice

1. Wash the peas in a strainer, and soak them for 4 hours in ample fresh water.
2. When ready, heat olive oil over medium-high heat in a 4-quart pot, and brown the hog jowl on both sides.
3. (If using bacon, omit the olive oil, and simply render the fat in the pot for 5 minutes.)
4. Add onion, and cook until softened, about 5 minutes.
5. Add 6 cups water, black pepper, red pepper and salt, and bring to a boil.
6. Let mixture boil 10 minutes, and then add peas.
7. Maintain a low boil, uncovered, until peas are nearly tender (25 minutes for black-eyed peas, 30 minutes for field peas).
8. In a bowl, lightly crush tomatoes, and add to pot.
9. Add rice to pot, reduce heat to low and simmer, covered, 20 minutes.
10. Turn off flame, and allow hoppin' John to steam in pot, lid on, for 5 minutes.
11. If using hog jowl, remove from pot, and shred meat.
12. Fluff hoppin' John, and add shredded jowl.
13. Serve.

blackeyed peas, olive oil, jowl, onion, ground black pepper, red pepper, salt, tomatoes, rice

Taken from cooking.nytimes.com/recipes/11256 (may not work)